35 Steaks + Martinis Review - Fine Dining in Las Vegas

Amidst the plethora of fine dining choices in Vegas food Mecca, 35 Steaks + Martinis has established itself as a premier destination for fine steak cuisines and cutting-edge Martinis, as well as an extensive wine list featuring award-winning labels. The unique mix of a traditional steakhouse and a trendy martini lounge makes the space both classic and sleek. During Las Vegas’s Magic fashion week, Lawrence Davies, Splash Magazine’s Editor-in-Chief, and myself had a palate awakening at 35.

35’s manager Mario Gonzalez seated us. Mario is knowledgeable and has a classy attitude to him that complements the refined setting. He presented us the restaurant’s signature Tomahawk Steak, a 35-day aged, 35-ounce prime, bone-in steak. Our taste buds at this point are completely energized with anticipation

But first comes first, we can not miss the libations. For the Martini Appassionato, the restaurant serves up 35 delicious varieties, ranging from classic, herb-infused, fruits-mixed, to dessert-like.

Lawrence picked Peachy Keen and I ordered Carrot Cake. Both of our drinks are smooth and clean. His was accented by an elegant after taste of the peach’s sweetness, and mine a kick from Schnapps.

If you think a restaurant named 35 Steaks + Martinis only specializes in steaks and libations, you are in for a huge surprise. 35’s Shellfish Platter offers a sumptuous assortment of sea delicacies: giant tiger prawns, Maine lobster, Alaskan king crab legs, seasonal oysters, and oyster shooters. Just one taste of the oyster, Lawrence beamed and remarked, “This is the best oyster I have ever had. The only oyster I ever had that doesn’t have the repulsive taste.”

I asked Mario what makes their seafood exceptionally fresh. Mario explained that the restaurant controls quality of their seafood by limiting supplies. Each day, the kitchen serves only a certain amount of seafood to ensure every bite to our mouths is an utter enjoyment. Shellfish Platter is served with chef’s selection of cocktail and mignonette sauce, which flatters the taste magnificently.

Just as we are recovering from the excitement of the shellfish platter, we are treated with two more culinary delights.

Day Boat Scallops

Not a fan of scallops, I was almost going to pass, but one bite of the dish convinces me of the chef’s mastery. The pan seared scallops are layered with the sweetness of roasted pineapple, flavorful-ness of Shitake, and the richness of potato puree. They are a treat to my palates.

Foie Gras

35’s Foie Gras is pan seared, covered with dash of pineapple pecan jam, resting on a toasted brioche. I applauded chef for his deft use of pineapple in both dishes, for the results are exquisite.

At this point, Lawrence and I are almost worried that the gourmet dishes and libations have filled us (or our much spoiled stomachs are full). But one look the beautiful Tomahawk Steak, we knew there is no limit to our appetite.

The medium-rare steak is evenly cooked, which requires superb command in timing and handling. It’s seductively red in the middle, rimmed with lightly smoked edges. The succulent red meat, together with the flavorful edges makes each bite a phenomenal experience.